Directions:

Butterfly pork loin almost all the way through, starting on the thinnest side, keep your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge, so that the meat opens up like a book.

Season the butterflied pork on both sides, then rest at room temperature for 30 to 45 minutes, or for 2 to 3 hours in the fridge.

Preheat your oven to 350 then grease a roasting pan with 2 tablespoons olive oil and pat the tenderloin dry with a paper towel.

For the Spice Rub:

Mix cumin, coriander, ginger, black pepper, smoked paprika, cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon.

Spread half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture over the surface.

Use 3 or 4 pieces of kitchen string to tie the loin up every few inches.

Toss potatoes, carrots, chili peppers, and onion with olive oil and salt in a bowl.

Place the pork into the prepared roasting pan and surround with vegetables.

Roast in the preheated oven until a thermometer inserted into the thickest part of the loin reads at least 140 to 145, about 1 hour and 15 minutes.

Remove from the oven and turn roast over with tongs in pan drippings, then transfer to a plate, cover loosely with foil, and let rest for 15 minutes.

Increase oven temperature to 425, then toss vegetable mixture in pan drippings and return to the oven to crisp up, for about 10 minutes.

For the Optional Yogurt Sauce:

Meanwhile mix the yogurt, mint, and garlic in a small bowl for the sauce.

Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce. Enjoy!